Exploring the potential of black gram (Vigna mungo) flour as a fat replacer in biscuits with improved physicochemical, microstructure, phytochemicals, nutritional and sensory attributes

Abstract

High fat intake is associated with various health disorders. Therefore, there have been continued efforts to reduce the fat content in food products and replace it with various fat replacers. In the present study, the effect of black gram (Vigna mungo) flour (BGF) as a fat replacer in biscuits at different concentrations (10, 15, 20, 25, and 50% w/w) was explored. The proximate functional, rheological, microstructural, phytochemical, antioxidant, nutritional, and sensory properties of the flour and biscuits samples were evaluated. The inclusion of BGF in the formulation of biscuit altered dough rheology significantly (P ≤ 0.05). The gluten content of the flour blends decreases with the addition of BGF, while the increased water absorption (145.60-162.24%) increases in the gluten development time, and it was increased from 1.67 min for control (without BGF) to 11.50 min for 50% BGF substitution. Furthermore, the addition of BGF resulted in a significant (P ≤ 0.05) decrease in setback (958-162 cP) and breakdown (7561-894 cP) viscosities. The scanning electron microscopy of biscuits dough elaborated after fat replacement at different levels showing that evenly distribution of starch granule was disrupted, and the gluten matrix was often ruptured. Total phenolic content (TPC) and total flavonoid content (TFC) of flour samples increased from 16.73-177.16 mg Gallic acid/100 g dw and 18.56-421.60 mg Catechin/100 dw, respectively. Baking decreased the TPC, whereas TFC was increased in comparison to flour blends. Similarly, biscuits also showed an increment in their antioxidant activity. The crude fiber and protein contents of BGF-WF (Wheat flour) biscuits improved from 0.21 to 3.01% and 15.20 to 26.85%, respectively. Sensory and textural performance exhibited that the biscuits were acceptable for fat replacement up to 15% BGF. Based on this study, BGF may be promoted and commercialized as a highly antioxidative and nutritive edible flour, which can be prospectively used in the development of natural fat replacers, nutraceuticals, and functional foods. The current approach also enhances the economy of legumes processing industries by providing value to BGFs.

Effect of Glomus intraradices spore abundance of the inoculum on percent mycorrhizal colonization and growth of Vigna mungo (L.) Hepper

“…Blackgram dal contains more than 20% protein, which is complementary to vegetable protein and also supplements protein in the cereal based low protein diet. Besides, it contains sugars, dietary fibers, starch, minerals, vitamins and essential amino acids (1,2). Interestingly, leguminous pulse crops including blackgram sustain their growth by establishing a symbiotic association with Rhizobium, which fix atmospheric nitrogen in the root nodules (3)(4)(5)(6)(7).…”

Whole Black Rice Flour Improves the Physicochemical, Glycemic, and Sensory Properties of Cracker Snacks

“…A similar trend was observed by Szkudlarz et al [38] in cookies enriched with polyphenols from grape pomace. Similarly, Saeed et al [39] observed decreased L* and b* values and increased a* values for biscuits containing black gram (Vigna mungo) flour. Lower values of b* (larger blue content) can be explained by the higher content of total phenolic compounds identified in the samples containing 25%, 50%, 75%, and 100% black rice flour.…”

“…Table 5 shows the total phenolic compounds (TPC) present in the rice crackers. Because of their anti-inflammatory, anti-radical, and antioxidant properties, these substances contribute to human health protection [39]. Results showed that BRC was linked to higher total polyphenol concentrations by 58.04%, 34.60% free polyphenols, and 73.95% bound polyphenols.…”

Breads formulated with avocado pulp powder as a fat substitute: Quality parameters and in vitro inhibition activities

“…Therefore, the quest for healthy and functional alternatives has been a significant focus in the food industry (Yuksel & Kayacier, 2022). In response to these factors, there is an urgent need to replace hydrogenated fats with ingredients that not only enhance the quality but also the nutritional value of bread (Saeed et al., 2020). Currently, various alternatives have been explored as fat substitutes in the baking industry.…”

“…Currently, various alternatives have been explored as fat substitutes in the baking industry. These alternatives include black gram flour (Vigna mungo) (Saeed et al, 2020), wheat bran fibers (Enric et al, 2018), polydextrose and maltodextrin (Sudha et al, 2007), chia seed mucilage (Fernandes & Salas-Mellado, 2017), powdered inulin, inulin gel, and Simplesse (O'brien et al, 2003), yuja fruit peel pectin (Citrus junos) (Lim et al, 2014), among others. However, it is relevant to note that, as mentioned by Boff et al (2022), the benefits provided by these substitutes depend on their characteristics, the type of processing employed, and the degree of substitution, whether total or partial.…”